Try our rich and delicious Oreo Cookie cake recipe. I have never been able to keep Oreo cookies in the house. Then came cookies-n-cream ice cream, and that was the family's new favorite. Now we have the Oreo Cookie Cake. So if you are looking for a cake that is not only easy to make but also delicious this Chocolate covered Oreo Cookie Cake is for you!
14 or 15 Oreo sandwich cookies 2 3/4 cups All-purpose flour 1/2 tsp salt 1 tsp Baking soda 1 cup Butter or margarine 1 tsp Vanilla 1/4 tsp Almond extract 1 1/2 cups Granulated sugar 3 Large Eggs 1 cup Sour cream
Confectioner's sugar or Glaze (recipe follows) optional.
Oven Temp ~ 350° Baking Time ~ Pan Type ~ tube or Bundt
Preheat the oven.
Use tube or Bundt cake pan with a 10 to 12 cup capacity, preferably with a swirl
Butter pan well even if non-stick; dust all over pan with fine bread
crumbs, tap out extra bread crumbs. Set aside.
Place oreo cookies on cutting board and cut them one at a time into quarters.
They will crumble but that's OK.
Sift together the flour, salt and baking soda and set aside.
In a large bowl of electric mixer, beat butter until soft.
Add vanilla, almond extracts and the granulated sugar, mix well.
Add eggs one at a time, beating until well incorporated.
On low speed add the dry ingredients in three additions alternately
with the sour cream, scraping the bowl as necessary, mix only until
Place 1-1/2 cups of the batter into bottom of baking pan, by heaping
Smooth and then form a shallow trench in the mixture.
Add cut up Oreo's to remaining cake batter, folding as little as possible
just to mix with batter.
Place mixture by heaping spoonfuls into the pan over the plain batter
and carefully smooth out the top.
This will become the bottom of the oreo cookie cake, so smooth the cake up the sides a
bit, leaving a depression in the middle. This will help the cake be
flatter on the bottom.
Bake oreo cake until a cake tester comes out clean and dry. The cake
should feel slightly springy.
Cool in pan for 15 minutes, then cover pan with cooling rack and invert.
Remove pan and allow cake to cool.
This oreo cookie cake is good plain, but you may sprinkle it with confectioner's
sugar (using a fine strainer) or use the glaze recipe below.
6 ounces semisweet chocolate
1/4 cup butter (1/2 stick)
1 Tbsp. cream (more or less)
Melt chocolate in double boiler over warm water on low heat.
Stir chocolate until completely smooth.
Cut butter into small pieces and add to chocolate.
Stir in cream gradually till consistency is good.
Glaze should be thin enough to flow slowly and heavily.
Place wax paper under cake rack to catch excess glaze.
Pour glaze over and around the cake, unevenly.
Let Oreo Cookie Cake set until glaze sets, then transfer to cake plate.
Nutrition facts: for Oreo Cookie Cake
Serving Size 263 g Calories 684
Calories from Fat 289 Total Fat 32.1g 49%
Saturated Fat 17.0g 85% Cholesterol 108mg 36% Sodium 701mg 29% Total Carbohydrates 91.6g 31%
Dietary Fiber 3.3g 13% Sugars 47.8g Protein 9.0g
Vitamin A 16% • Vitamin C 0% • Calcium 9% • Iron 19%
Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.
Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes
When Baking with Butter:
Room temperature butter in the cake batter is one of the
biggest cake baking mistakes. In fact, butter must be below 68°
to trap air molecules and build structure. Otherwise, the fat
will liquefy and the cake will be flat. To get “cool”
butter, cut the chilled butter into chunks and let it sit in a
bowl for 5 minutes before beating.
When Mixing Cake Batter:
You cannot over beat the eggs, sugar and butter,
but you can over beat the
flour. If you do, gluten will form and you will be making a
quick bread instead of layer cake. Beat the flour just until
there are no visible signs of dry flour, but not until the
batter is completely smooth.
Cake flour is milled from soft wheat that has
a lower gluten content and higher starch content than all-purpose flour. It helps to ensure
a fluffy texture in cakes and pastries. A substitute for cake
flour is to use all-purpose flour, but reduce the amount by 2
tablespoons per cup.
The food choices that we make every day have a profound effect
on the environment. From farm to spoon, growing our food, processing it and
transporting it all use tremendous amounts of energy, water and chemicals. By
making just a few small changes in our eating and buying habits, we can greatly
reduce this impact. When we eat green, we help the environment by reducing
global warming pollution and help ourselves by eating fresh and healthy food.
Eat local from farmers in your own neighborhood!